Meatballhoagiebraids Recipes

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THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

ITALIAN MEATBALL HOAGIE BRAIDS



Italian Meatball Hoagie Braids image

Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 8

Number Of Ingredients 6

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
1 cup tomato-basil pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
  • Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
  • Bake 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 8 g, TransFat 3 1/2 g

MEATBALL HOAGIES



Meatball Hoagies image

Whenever I make these hearty meatball sandwiches, they disappear quickly.-Cynthia Barnard, Augusta, Maine

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 24

6 celery ribs, chopped
2 small green peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
2-1/4 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup tomato paste
1 cup water
2 teaspoons minced fresh parsley
4 teaspoons salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
MEATBALLS:
2 eggs
1 cup dry bread crumbs
1/2 cup milk
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds ground beef
8 to 10 hot dog or sandwich buns, split
Grated Parmesan cheese, optional

Steps:

  • In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours. , For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired.

Nutrition Facts : Calories 425 calories, Fat 18g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1621mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.

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